This is how I preserve the season’s pepper harvest. I’ve done this with red bells, green bells, pimientos, piquillos, Hatch chiles, jalapenos, you name it. It’s a great way to have roasted peppers at your fingertips the whole year through.

A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.

Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.

Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.

Apios americana, the hopniss or potato bean or American groundnut. It’s a plant that has fascinated me for some years, so much so that I began growing it in my garden in 2011. Since then I think I have a handle on growing, harvesting and eating these native American tubers.

Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.

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March in Season

There’s a lot of talk out there about people overharvesting ramps, the most dominant wild onion in the East. Some of that talk is true. Here’s how to responsibly harvest wild onions of any sort, as well as how to prepare, store and preserve them.

There is a cook’s maxim that goes something like, “if it grows together it goes together.” Well, this venison stew puts that into practice. Almost everything in this stew can be found in commercial deer “food plot” seed mixes. Shoot the deer, and serve it with the field you shot it in.

Essays

From time to time I step back and write essays on why I do what I do, on some of the deeper aspects of the hunt, the pursuit of fish, the tending of a garden and the foraging of nature’s bounty. Here’s where you will find these thoughts.